Easy Pineapple Coconut Rustic Pie

• 1 Tbsp. butter
• 2 cups fresh pineapple chunks (1/2 inch)
• 1 Tbsp. flour
• 1 Tbsp. brown sugar
• 2 Tbsp. coarsely chopped PLANTERS Almonds, toasted
• 1 ready-to-use refrigerated pie crusts (1/2 of 14.1-oz. pkg.)
• 1/2 tsp. each granulated sugar and ground cinnamon
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
• 1/2 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 425F.
2. Melt butter in medium skillet on medium-high heat.
3. Add pineapple; cook 5 min., stirring occasionally.
4. Stir in flour and brown sugar; cook 1 min.
5. Remove from heat; stir in nuts.
6. Unroll crust onto lightly floured surface; roll out into 12-inch circle.
7. Transfer to baking sheet.
8. Spoon pineapple mixture into center of crust, spreading to within 2 inches of edge.
9. Fold over edge to partially cover pineapple mixture.
10. Sprinkle edge with combined granulated sugar and cinnamon.
11. Bake 30 min.
12. or until edges are golden brown.
13. Serve topped with COOL WHIP and coconut.

butter, pineapple, flour, brown sugar, ready, sugar, s angel, thawed cool

Taken from www.kraftrecipes.com/recipes/easy-pineapple-coconut-rustic-pie-182207.aspx (may not work)